Barbecued veggie salad with lime and pepper haloumi

Name: Barbecued veggie salad with lime and pepper haloumi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, crushed; 2 bunches mini asparagus, trimmed; 1 red capsicum, seeded, cut into 2cm-wide strips; 2 small zucchini, peeled into ribbons; 180g pkt Lemnos Haloumi Seasoned with Lime & Pepper, cut into 5mm-thick slices; 2 tablespoons lime juice; 1/4 cup (40g) pine nuts, toasted; Lime wedges, to serve

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $5.26 /serving

vegetables salad haloumi

Barbecued veggie salad with lime and pepper haloumi

Ingredients

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2 tablespoons olive oil2 garlic cloves, crushed2 bunches mini asparagus, trimmed1 red capsicum, seeded, cut into 2cm-wide strips2 small zucchini, peeled into ribbons180 grams pkt Lemnos Haloumi Seasoned with Lime & Pepper, cut into 5mm-thick slices2 tablespoons lime juice1/4 cup (40 grams) pine nuts, toastedLime wedges, to serve

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Instructions

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Step 1

Heat a barbecue grill or chargrill on high. Combine oil and garlic in a bowl. Season. Toss asparagus and capsicum with half the oil mixture. Cook on grill, turning, for 3-4 mins or until lightly charred and just tender. Transfer to a plate. Cover with foil to keep warm.

Step 2

Toss zucchini in remaining oil mixture. Cook on grill, turning, for 2-3 mins or until lightly charred and just tender. Transfer to the plate. Cover with foil to keep warm.

Step 3

Cook the haloumi on the grill for 1-2 mins each side or until golden. Arrange the asparagus, capsicum and zucchini on a serving platter. Drizzle with lime juice and sprinkle with the pine nuts. Top with the haloumi and serve with lime wedges.